Publicação
In-Home Shopping Through Internet: Consumer Satisfaction And Perceived Risk
| Resumo: | The Internet/World Wide Web (Web) is an important way for the sharing of business information between retail firms and their customers. Although electronic commerce (e-commerce) has received considerable research attention, the literature reveals that the relationship between customer satisfaction and e-commerce has not yet been sufficiently studied. This research contributes to a better understanding of perceived risk and customer satisfaction arising from in-home shopping experience by using e-commerce in comparison with using other non store purchasing methods. This paper considers the role of perceived risk in consumer’s satisfaction and acceptance of e-commerce, and applies a quantitative approach attempts to provide some data on this relation. We then discuss aspects of importance for further extensions. |
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| Autores principais: | Alturas, Bráulio |
| Assunto: | E-commerce Distribution channels Customer satisfaction Consumer behaviour Perceived risk |
| Ano: | 2004 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | ISCTE |
| Idioma: | inglês |
| Origem: | Repositório ISCTE |
| Resumo: | The Internet/World Wide Web (Web) is an important way for the sharing of business information between retail firms and their customers. Although electronic commerce (e-commerce) has received considerable research attention, the literature reveals that the relationship between customer satisfaction and e-commerce has not yet been sufficiently studied. This research contributes to a better understanding of perceived risk and customer satisfaction arising from in-home shopping experience by using e-commerce in comparison with using other non store purchasing methods. This paper considers the role of perceived risk in consumer’s satisfaction and acceptance of e-commerce, and applies a quantitative approach attempts to provide some data on this relation. We then discuss aspects of importance for further extensions. |
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